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The classic sweet-and-smoky Kansas City BBQ sauce recipe, how it compares to other regional styles, and what to put it on.
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Smoked venison jerky done the way USDA and the National Center for Home Food Preservation say: ¼-inch strips, a 160°F heating step before or after drying, 140°F o...
Read the articleTested BBQ recipes for the smoker, grill and griddle — beef, pork, poultry, sides and desserts, with the temps and timings that actually work.
Fair-style smoked turkey legs with the pink, ham-like cure from Oregon State University Extension, a brine scaled by leg count, the USDA’s pit and done temperatures, a rubbery-skin fix and how to reheat legs that are already smoked.
A turkey brine built on the USDA’s ratio and converted to grams and to the three salts on the shelf, with brine time, a thaw-and-brine countdown, the cooler method at 40°F or below, and the hand-off to the smoker.
Smoked turkey breast is done at 165°F. Smoker temperature, time, brine and two published methods side by side.
Tailgate food ideas for the smoker and grill: what to cook on site, what to bring hot, and the USDA rules for keeping it safe.
Smoked meatballs recipe with the USDA safe temperatures, the smoke-then-finish method, and how to hold them hot for a crowd.
Alabama white sauce is mayonnaise, cider vinegar, lemon juice, salt and black pepper — Bob Gibson’s 1925 recipe from Decatur. The ratio, and how to keep it from breaking.
A practical guide to using pork belly trimmings — render to lard, fry cracklins, blend into burger fat, build sausage, smoke mini burnt ends, and 4 more ways to use every last scrap of fat and trim.
Buffalo wings four ways, in the fryer, the oven, the air fryer and on the grill, with the same hot sauce and butter finish for each. Last updated: September 30, 2026 · Originally published September 29, 2026 Crisp, juicy Buffalo wings four ways—fryer, oven, air fryer, and grill—with classic hot-sauce-and-butter flavor and safety you can…
Smoked fish on the Big Green Egg turns out best with slow, gentle smoke, the safest way to cook fish without drying it; this covers the temperatures and timings that work. Last updated: September 30, 2026 · Originally published September 29, 2026 Gentle coastal smoke, clean flavors, and safe, confident fish cookery on your kamado…
The best fish to cook for a party is a whole side of salmon: it roasts on one sheet pan, holds safely on the buffet, and feeds a crowd without fuss. Last updated: September 30, 2026 · Originally published September 29, 2026 How to choose the right fish, manage heat, and turn out buffet‑worthy salmon,…
Two reliable Big Green Egg methods for salmon, gentle hot-smoking and cedar-plank grilling, with fruitwood smoke that does not overpower it.
A repeatable brisket workflow from trim to slice, so the result comes from the process rather than from luck on the day.
